The Chocolate Life

Discover Chocolate and Live La Vida Cocoa!

Tips, Tricks, and Techniques (360)

Discussions Replies Latest Activity

Wholesale Packaging...quick!

I am about to start selling to a casino company and am faced with bulk packaging. They do parties for 600-1000 people all of the time and t…

Started by Rick Jordan

9 Aug 11, 2010
Reply by Jennifer Thamer

Just bought my first tempering machine, any advice or tricks?

Just bought the chocovision Revolation 1, yes I am just starting out and don't have a huge budget. Any advice, tricks or tips you can provi…

Started by Dirke Botsford

1 Jun 10, 2010
Reply by cheebs

Tips for clearing a chocolate-clogged drain?

Our kitchen sink has started backing up on a regular basis. I try to get as much chocolate as possible into the trash so it doesn't wash do…

Started by Malena Lopez-Maggi

5 Jun 9, 2010
Reply by Malena Lopez-Maggi

Under-counter heating instead of refrigeration?

Many people know that I advocate using under-counter refrigeration in chocolate kitchens whenever possible because work space always seems…

Started by Clay Gordon

0 Jun 8, 2010

molding

I'm using a 50 mm round disc mold, 12 cells and depositing with a syringe from a Rev 2. It starts pulling away from the outside and moves t…

Started by dale montondo

2 Apr 7, 2010
Reply by dale montondo

Adding Own Ingredients.

Hi,I naturally have thought of adding my own ingredients to a 99% couverture chocolate I can get hold of. Is this an easy thing to do i.e c…

Started by Mark Wilton

2 Mar 28, 2010
Reply by Mark Wilton

I need some advise on two piece chocolate molds.

I am trying a two piece chocolate bunny mold for the first time and need someadvice on how to put the piece together to minimize the seam.

Started by Sweet Morsels Toffee & Chocolate

9 Mar 27, 2010
Reply by Sweet Morsels Toffee & Chocolate

Molding question -- help!

I molded chocolates today (using 2 different types of molds) and had the same problem -- a super fine separation between the top (what I ca…

Started by Jennifer Thamer

7 Mar 18, 2010
Reply by Jennifer Thamer

ALOHA ~ turning cacao beans and/or nibs into liquid for chocolate making ... techniques/equipment etc ~ MAHALO

a l o h a  dear ONES ~   I AM excited to learn how home chocolate makers are turning their nibs into cacao liquid that is ready to go into…

Started by deedee devi

5 Feb 19, 2010
Reply by Brad Churchill

Dealing with mold release marks

I'm finding that all of my 1 oz bars are getting mold release marks once they are set up.  I'm positive they are the artifact of slow/uneve…

Started by Mike

15 Feb 17, 2010
Reply by Mike

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